Antelope Broth Recipe

Broth Preparation

1. 1

   Prepare the Ingredients

   Wash and chop the carrots, celery, and onion into large chunks. Peel and slice the ginger. Crush the garlic cloves with the side of a knife.

2. 2

   Combine Ingredients in Pot

   In a large stockpot, add the antelope bones and pour in the 12 cups of water. Then, add the chopped carrots, celery, onion, ginger, thyme, garlic, bay leaves, salt, and black peppercorns.

3. 3

   Bring to a Boil

   Place the pot on the stove over high heat and bring the mixture to a boil. Once boiling, reduce the heat to low.

4. 4

   Simmer the Broth

   Cover the pot and let the broth simmer for 4 to 6 hours. Skim off any foam or impurities that rise to the surface during the first hour of cooking.

5. 5

   Strain the Broth

   After simmering, remove the pot from heat. Carefully strain the broth through a fine-mesh sieve into another pot or large bowl to separate the liquid from the solids.

6. 6

   Season and Store

   Taste the broth and adjust seasoning with additional salt if necessary. Let it cool before transferring to storage containers. The broth can be refrigerated for up to 5 days or frozen for up to 6 months.